I have had some really good nut roasts and some really dry, bland, cardboardesque nut roasts. And I was intrigued to see if I could make a gooden myself. And this was yummy! Its is rich and savoury, filled with mushrooms, toasted nuts, chestnuts and sage, with a sticky cranberry glaze on top. Lots of flavour, no dryness, and slices well.
Chestnut, Mushroom and Sage Nut Roast with a Cranberry Glaze
Serves 6-8
Ingredients
150g mixed nuts (I bought a bag of mixed nuts that included brazil nuts, walnuts, hazelnuts, almonds, cashews)
2 tablespoons olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
250g chestnut mushrooms, finely chopped
5g fresh sage, chopped
2g fresh thyme leaves
180g cooked chestnuts, crumbled
100g fresh sourdough breadcrumbs
100g mature cheddar, grated
1 medium apple, grated
2 large eggs, beaten
1 tsp Marmite
1 tsp sea salt
½ tsp black pepper
4 tbsp cranberry sauce
1 tbsp maple syrup
6 whole sage leaves, to decorate
Method
Heat the oven to 190C (170C fan) and line a 450g (1lb) loaf tin with baking paper, leaving some overhang so you can lift it out later.
Spread 150g mixed nuts on a tray and toast for about 6 minutes until golden, watching the cashews as they colour fastest. Cool slightly, then chop finely but leaving some bigger bits for texture.
Warm the olive oil in a large frying pan over a medium heat and cook the chopped red onion for 8 to 10 minutes until soft and sweet.
Add 2 crushed garlic cloves and 250g finely chopped chestnut mushrooms, and cook for 8 to 10 minutes until all the liquid has gone and the mushrooms are golden. This is what stops it being soggy, so don’t rush it. Stir in the 5g chopped fresh sage, and 2g fresh thyme leaves for the last minute.
Tip the pan into a big bowl with the nuts, and add 180g crumbled cooked chestnuts, 100g fresh sourdough breadcrumbs, 100g grated mature cheddar, and 1 grated medium apple. Stir 1 tsp Marmite into 2 beaten large eggs, so it dissolves, then add to the bowl with 1 tsp sea salt and ½ tsp black pepper. Mix well with your hands.
Press the mixture firmly into the tin, cover with foil and bake for 30 minutes.
Remove the foil and bake for a further 10-15 minutes until the top is firm and golden.
Warm 4 tbsp cranberry sauce and 1 tbsp maple syrup together in a small pan. Spoon over the top, press on 6 whole sage leaves and return to the oven for 5 to 10 minutes until sticky.
Leave to rest in the tin for at least 10 minutes before lifting out and slicing, otherwise it will crumble.
Make it vegan. Swap the cheddar for 2 tablespoons nutritional yeast, and the eggs for 2 tablespoons ground flaxseed mixed with 6 tablespoons water (leave it for 5 minutes to thicken before adding).
Make ahead. Assemble in the tin the day before, cover and keep in the fridge. Bake straight from the fridge, adding 10 minutes to the covered bake.